- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink by ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked chicken 113° F, cooling at room temp for approximately 2 hours corrective action taken food moved to RIC
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cucumbers without gloves. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Ice discarded voluntarily. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup prepared the previous day, stored in walk in cooler is at 46°F, voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken on cookline at room temp for 3hrs per cook. Removed to cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, sauces, cooked meats in all coolers.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Test kit present but not used. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken breast at 59F on wrapped plate in top of reachin cooler, resting on other pans. Corrected On Site. Voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil prepared onsite at room temp on cookline since yesterday. Fresh garlic in oil mixes must be kept cold or timemarked to be kept out 4hrs or less then discarded. Corrected On Site. Voluntarily discarded.
- Observed soiled dry wiping cloth in use. Observed used to wipe knife to be used on cookline. Corrected On Site.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must manually sanitize until repaired. 3 compartment sink during inspection to sanitize with chlorine tabs.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. Onions in walkin. Corrected On Site.
- Critical - Observed food with mold-like growth. 3 peppers, 1 canteloupe in walkin. Corrected On Site. Voluntarily discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over RTE coldcuts in reachin. Corrected On Site. Eggs moved.
- Critical - Observed unlabeled spray bottles near dishmachine.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
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